Duck Salad

Matt Tebbutt makes a wintery salad for fans of offal
By Matt Tebbutt
Duck Salad
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 150 g duck hearts
  • 150 g duck livers
  • olive oil, for frying
  • splashes red wine vinegar
  • 1 cooked beetroot, thinly sliced
  • 2 knobs of butter
  • handfuls of parsley, torn
  • mixed salad leaves
  • 100 ml stock


1. Fry the duck hearts and livers in a little olive oil and season with salt and pepper.

2. Add a splash of red wine vinegar to the pan and the beetroot. Fry for a couple of minutes, ensuring the hearts and livers are cooked through.

3. Add a knob of butter and some torn parsley to the pan and stir through. Remove from the heat.

4. Put the salad leaves on a plate and spoon the hearts, livers and beetroot on top. Keep the cooking juices in the pan.

5. Add a splash more red wine vinegar to the pan along with the stock and another knob of butter. Cook, scraping up any sticky bits from the bottom. Bubble and reduce a little.

6. Drizzle the hot red wine vinegar sauce over the salad and serve with a garnish of parsley.

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